Name: Venison Scotch Egg with Jura Whisky Mayo
Yield: Makes 4 eggs, to serves 8 as a starter
Cuisine: British
Ingredients: 2 tsp juniper berries, crushed; 400 g of either venison sausage meat or venison mince; 5 large free-range eggs; 100 g Panko breadcrumbs; Oil for frying; 4 tbsp mayonnaise; Garden salad; Jura whisky; 100 g plain flour; 2 tsp thyme, chopped

Preparation info

Makes 4 eggs, to serves
8
as a starter

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is another of Lizzie Massie’s wonderful, recipes using Jura venison.

Ingredients

5 large free-range eggs
400 g of either venison sausage meat or venison mince
2

Method

First of all, place 4 of the eggs into a pan of boiling water and boil for 6½ minutes for runny, or 7½ minutes for a slightly harder yolk. Once boiled, place in a bowl of ice-cold water.

Mix the chopped juniper and thyme with a little seasoning in with the meat. Divide the mixture into four separate balls.

Peel the eggs once they have cooled. Flatten out the balls of meat (this